This tasty 30 minute skillet chicken in creamy sun dried tomato sauce recipe has bold and rich garlic, parmesan, and herb flavors that will leave you craving more!
Meal planning for this week? Here are more recipes to add to your repertoire: Best Baked Chicken Thighs, Sheet Pan Teriyaki Chicken and Pineapple Fried Rice, French Onion Chicken, and Mango Salsa Chicken.
THIS SAUCE. That’s all I really have to say about this recipe. This rich, creamy, cheesy, sun dried tomato and garlic herb sauce is a big fat slice of heaven on earth and your weeknight chicken game will never be the same after you try this goodness. If you haven’t had sun dried tomatoes before…they’re really incredible. You can purchase them at any grocery store, usually near the olives.
This 30-minute chicken dish is easy enough to throw together for any busy weeknight, yet impressive enough to wow company and become a go-to for special occasions.
Why This Recipe Works
Just a few words on what makes this dish a real winner!
Sun dried tomatoes — in case you didn’t get the jist above, I’m in love with them! I discovered the beauty of sun dried tomatoes a while back in a salad I had at a restaurant. While I initially remember thinking that sun dried tomatoes sounded iffy to me, I ended up finishing the dish wishing I had a whole bowl full of sun dried tomatoes by themselves to devour.
One skillet — I’m the biggest fan of using as few dishes as possible and this chicken dish checks that box. Not only is it delicious but everything cooks up in just one big skillet!
Chicken thighs — With a deeper, richer taste than chicken breasts, I think chicken thighs are perfect in this dish and really balance out the flavors of the sun dried tomatoes. Of course, you can totally use boneless, skinless chicken breasts if you like as well.
Easy pantry ingredients — Grab some herbs from your pantry, some half-and-half from your fridge, a little butter, some garlic, those tomatoes, and chicken and you’ve got yourself an easy, on-skillet chicken dish you’ll make again and again.
Here’s How You Make It
Making this one-pan chicken recipe is really so easy!
- In a large skillet (I love my cast iron) over medium heat, melt the butter then add chicken and cook for 5-7 minutes on each side until browned and cooked through. Transfer the chicken to a platter and cover it to keep it warm while you make the sauce.
- Next, add to the pan the garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and ⅔ cup parmesan cheese to the pan and stir to combine. Bring all of this to a boil and keep stirring periodically until the sauce is thickened and creamy, or about 5-7 minutes.
- Finally, add the chicken back to the pan and spoon the sauce over the chicken. Top the dish with salt, cracked black pepper, grated parmesan, fresh thyme or basil, and serve.
Ideas for Serving This Chicken Dish
There are so many delicious ways you can serve this dish. Here are a few of my favorites:
- Make your favorite pasta and drain. Add a piece of chicken, then ladle on some of that fabulous sauce. Top with more freshly-grated parm if you want and serve alongside a warm, homemade breadstick.
- Add the chicken and sauce on top of white, brown, or your favorite rice mix. Serve with a roasted vegetable like this popular broccoli recipe.
- Eat the chicken by itself (with plenty of sauce on top) and serve with an easy Italian side salad on the side.
- Serve with mashed potatoes on the side or with the chicken and sauce spooned over it — delish!
Expert Tips
- Don’t forget to drain that oil. You’ll have an oily clumpy sauce if you don’t. The oil keeps the tomatoes moist and lends a bold flavor, but you don’t need it in this recipe.
- However, if you buy sun dried tomatoes not in oil, you’ll need to hydrate them first before using or they will be too tough and chewy. To do this, put the ½ cup of sun dried tomatoes in a heatproof bowl or large glass measuring cup. Add about 1 cup of water to the tomatoes. Cover and microwave for 2 minutes. Remove from the microwave and let them stand until the skins can be cut or pierced. Drain the water off the tomatoes and pat them dry before cutting and using them in the sauce.
- If you’re looking to add something into this sauce, some great ideas include: pine nuts (¼ cup), walnuts or cashew pieces (¼ cup), a squeeze of lemon, a cup of kale or spinach (let it wilt in the pan before serving), or some red pepper flakes or other hot sauce you like.
More Simple Dinner Recipes
Skillet Chicken in Creamy Sun Dried Tomato Sauce
Ingredients
- 4-6 chicken thighs - (I used boneless skinless), or 4 chicken breasts pounded to even thickness
- 2 tablespoons butter
- 3 teaspoons minced garlic
- 2 teaspoons Italian seasoning - OR ½ teaspoon each dried basil, dried oregano, dried thyme
- ½ cup juliened sun dried tomatoes - (they come in a jar packed with oil, be sure to drain excess oil)
- 1 cup chicken broth
- ½ cup half and half - or heavy cream, (use heavy cream for a thicker, creamier sauce!)
- ⅔ cup shaved or shredded parmesan cheese + ¼ cup grated parmesan cheese for topping - (or more to taste)
- fresh basil or thyme, for topping
- salt and pepper to taste - (I use about 1 teaspoon salt and ¼ teaspoon pepper)
Instructions
- In a large skillet over medium heat, melt butter. Add chicken and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.
- Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
- Return chicken to pan and spoon the sauce over the chicken. Top with salt, cracked black pepper, grated parmesan cheese, fresh thyme or basil, and serve.
Notes
- Don’t forget to drain that oil. You’ll have an oily clumpy sauce if you don’t. The oil keeps the tomatoes moist and lends a bold flavor, but you don’t need it in this recipe.
- However, if you buy sun dried tomatoes not in oil, you’ll need to hydrate them first before using or they will be too tough and chewy. To do this, put the ½ cup of sun dried tomatoes in a heatproof bowl or large glass measuring cup. Add about 1 cup of water to the tomatoes. Cover and microwave for 2 minutes. Remove from the microwave and let them stand until the skins can be cut or pierced. Drain the water off the tomatoes and pat them dry before cutting and using them in the sauce.
- If you’re looking to add something into this sauce, some great ideas include: pine nuts (¼ cup), walnuts or cashew pieces (¼ cup), a squeeze of lemon, a cup of kale or spinach (let it wilt in the pan before serving), or some red pepper flakes or other hot sauce you like.
Hi Loved this recipe, as a full time worker its always a struggle to find quick and easy recipes for our chilly winter here in Australia, especially one pan ones, even better! Cant wait to cook this one this week. I do a similar one all cooked in the one pan using pork chops and mushrooms, garlic, dijon mustard, and a splash of white wine before the cream, (now i’ll add the sun dried tomatoes and parmesan ) which will add a new dimension to my dish. Cheers Marie
I cooked this last night and added button mushrooms because we love mushrooms. We ate with crust bread. It was really good. Thank you for sharing the yummy recipe
I made this last night and my family loved it! My husband literally licked his dish!
Thanks for all of the GREAT recipes!
Loved the dish, but slight problem: my sauce never really thickened.. Im not sure why. I added spinach and mushrooms and the flavors were all still present, just didn’t get the creaminess of the dish.
I’m sorry your sauce wasn’t as thick as you were hoping. Next time, make sure to use heavy cream and try adding extra parmesan cheese. This should make your sauce thicker.
I really expected I’d be a fan of this because I like everything that goes into making it. I followed the directions to the letter down to the fresh basil & thyme from my herb garden for garnish. Unfortunately it was way too salty for my taste in spite of the fact that I : a) didn’t add any additional salt at any point during the cooking (to taste, at the end of the ingredient list) and I used no-salt-adding chicken stock which has about 1/3 less salt than the 1/3-less-salt chicken broth in the cans and I even used no-salt butter, altho that was just a coincidence.
I can only think of 2 possible explanations: a) the chicken thighs I used had been way to heavily brined. I no longer have the packaging but they were no-antibiotics, no-hormone from one of the common name labels as I recall. Or b) there was a lot of salt in my Parmesan. I’ve read on-line that Parm is low sodium but according to Wiki the real stuff is soaked in salt water for 20 days and 3.5 oz. (which I’d guess to be about a cup after grating which is about how much I used) has over 1600 mg of sodium. I used the real stuff & not that sawdust you get in the green plastic bottle. Or a combination of the 2.
I’m sorry to give kind of a negative review and if I do try this again I’ll see if I can figure out where I went wrong and update it.
i felt the same way, Hal. It was too salty for my taste. For me, it was the sun-dried tomatoes that I had purchased. They were too salty. I also felt that the italian herbs overtook the rest of the flavour. My sauce didn’t thicken as I expected by I did use Half-and-Half instead of Heavy Cream.
It kind of seems unfair to give a negative review to a recipe when you point out yourself that the problem may lie in the ingredients you used. I mean, the recipe *literally* says “salt to taste”….so you probably oversalted and that’s not the fault of the recipe.